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Svitlana Iurchenko

Kharkiv State University of Food Technology and Trade

333, Klochkivska str.

Kharkiv, 61051

Ukraine

  • Kharkiv State University of Food Technology and Trade

SCHOLARLY PAPERS

3

DOWNLOADS

158

TOTAL CITATIONS

7

Scholarly Papers (3)

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1.

Devising a Technology for Making Flour From Chickpea Enriched With Selenium

Eastern-European Journal of Enterprise Technologies, 1 (11 (103)), 50-58. doi: 10.15587/1729-4061.2020.193515
Number of pages: 9 Posted: 24 Nov 2020
Yana Biletska, Raisa Plotnikova, Olena Skyrda, Myushfik Bakirov, Svitlana Iurchenko and Bella Botshtein
Independent, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, University of Customs and Finance, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 90 (742,061)
Citation 7

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chickpea flour; amino acid composition; selenium; germination; micro-elements; grain; chickpea; inversion voltammetry method

2.

Substantiating the Removal of Fat in the Technology of Obtaining Wheat Germ and Devising Technology for Making Cookies Containing It

Eastern-European Journal of Enterprise Technologies 2021, 4(11(112), 33–41. doi:10.15587/1729-4061.2021.237938
Number of pages: 9 Posted: 01 Oct 2021
Pavlo Pyvovarov, Tetiana Cheremska, Maryna Kolesnikova, Svitlana Iurchenko and Svitlana Andrieieva
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and Kharkiv State University of Food Technology and Trade
Downloads 45 (1,133,231)

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wheat germ, fat-free wheat germ, functional-technological properties, butter biscuits

3.

Study of Properties of Wheat Germins and Meals and Their Use in the Production of Dietary Hardtacks

Pyvovarov, P., Cheremskaya, T., Kolesnikova, M., Iurchenko, S., & Andrieieva, S. (2021). Study of properties of wheat germins and meals and their use in the production of dietary hardtacks. ScienceRise, (4), 39-47. doi: https://doi.org/10.21303/2313-8416.2021.002039
Number of pages: 9 Posted: 31 Jan 2022
Pavlo Pyvovarov, Tetiana Cheremskaya, Maryna Kolesnikova, Svitlana Iurchenko and Svitlana Andrieieva
Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade, Kharkiv State University of Food Technology and Trade and State Biotechnological University
Downloads 23 (1,411,822)

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wheat germ, wheat germ meal, hardtacks, nutritional value, biological value